Creamy Cajun Shrimp Fettuccine

• 8 oz fettuccine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Juice of 1/2 lemon
• Grated Parmesan cheese for serving

Steps

1. 1 Cook fettuccine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Stir in Cajun seasoning and smoked paprika, toasting for about 30 seconds.
5. 5 Add shrimp to the skillet, cooking until pink and opaque.
6. 6 Pour in heavy cream and chicken broth, stirring to combine and simmer for 3 minutes.
7. 7 Toss cooked fettuccine into the skillet, coating it with the sauce.
8. 8 Finish with lemon juice and parsley.
9. 9 Serve immediately with grated Parmesan cheese on top.

Equipment

• Large skillet
• Pot for pasta

Variations

• Substitute fettuccine with penne or linguine for a different texture.
• Add sautéed spinach or zucchini for extra veggies.

Substitutions

• Use coconut milk instead of heavy cream for a dairy-free option.
• Swap shrimp with chicken for a different protein.

Pairings

• A chilled Chardonnay complements the creamy sauce.
• A zesty Sauvignon Blanc cuts through the richness.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the sauce.
• If you prefer a thicker sauce, simmer a bit longer or add a tablespoon of butter at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of cream for best texture.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm, crusty bread.

FAQ